Pumpkin Granola Recipe Homemade

PUMPKIN MAPLE PECAN GRANOLA

Steps:

• Preheat oven to 340 degrees F (171 C).
• Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
• In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
• Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don't stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
• Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
• Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

FAVORITE PUMPKIN GRANOLA

Steps:

• Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
• Spread the granola into a large nonstick jelly roll pan or cake pan - I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest - it should start to crisp up.
• Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol' milk.

HOMEMADE PUMPKIN GRANOLA

Steps:

• Preheat the oven to 350°F. Line a sheet tray with a silicone baking mat, or spray generously with nonstick cooking spray.
• In a large bowl, mix together all the ingredients until well combined. Spread the granola out into an even layer on the prepared sheet tray.
• Bake the granola for 15 minutes, then stir the granola gently and return to the oven for 15-20 more minutes.
• Remove from the oven and let cool at room temperature. As the granola starts to cool, it will dry out a bit more and crisp up nicely.
• Stored in an airtight container, this granola will usually last a few months.

CRUNCHY PUMPKIN PIE GRANOLA

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
• Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.
• Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
• Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.

PUMPKIN SEED GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Mix pumpkin seeds, oats, pumpkin puree, maple-flavored syrup, coconut, butter, pumpkin pie spice, cinnamon, and salt together in a bowl until well combined. Spread mixture evenly over the prepared baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until desired crispness is reached, 30 to 45 minutes.

EASY PUMPKIN GRANOLA

Steps:

• In a small bowl, combine wet ingredients; set aside.
• In a large bowl, combine dry ingredients, whisk to combine.
• Pour wet ingredients into dry ingredients; stir to mix thoroughly. Let sit 30 minutes to give the oats time to soak in the moisture.
• Heat oven to 300.
• Pour granola mixture into two jelly roll pans, lined with parchment paper.
• Bake 30 minutes. Turn off the oven, and let the pans cool in the oven until you can remove them without needing an oven mitt.
• Remove baking sheets from oven. If the granola is still a bit sticky, let it dry on the counter before storing in a sealed plastic container.